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Must say, over here we don't have that many different kind of oils.More or less all the supermarket is offering is the basics for foreign kitchens.There are some local Turkish and Moroccan shops, but I can't remember ever seeing called vegetable oil, groundnuts oil or rapeseed oil.
But if I understand correctly, Ghee is used more or less for true traditional dishes but not a must per se, for the other part it's more or less your own preference / taste?
I've always used coconut oil and olive oil(with alternations with garlic, peppers and some herbs).But never afraid to try out something new.
But in the end when used in a curry, the Ghee will still be liquid like heated butter in the end?
Is Ghee as well used as some sort of wok-paste?
In your local supermarket, "vegetable oil" is almost certain to be rapeseed (check the bottle : "koolzaad", if Google is to be believed); for groundnut oil, an Oriental (Chinese) grocer or supermarket will be useful but not necessarily essential.
That is my belief.
I never use olive oil in Indian cuisine, reserving it solely for Mediterranean and similar ...
It will be liquid when served, but will set by the next day (more or less).
You could certainly use it for the initial frying of the spices.